Name: Grilled Beef and Quinoa Salad with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Flank Steak; 1/2 cup Cooked Quinoa; 1/2 cup Red Bell Pepper, chopped; 1/2 cup Zucchini, sliced; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Balsamic Vinegar

Grilled Beef and Quinoa Salad with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Beef and Quinoa Salad with Roasted Vegetables

Grilled lean flank steak and roasted vegetables served over a bed of fluffy quinoa with a bright and zesty balsamic drizzle.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

42.3g

Fat

20.9g

Carbs

29g

SERVINGS

1 serving

INGREDIENTS

6 ounces Flank Steak

1/2 cup Cooked Quinoa

1/2 cup Red Bell Pepper, chopped

1/2 cup Zucchini, sliced

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Balsamic Vinegar

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your grill or grill pan to medium-high heat and preheat the oven to 400°F for the vegetables.
2
Toss the chopped bell peppers and zucchini with half the olive oil and a splash of balsamic vinegar, then roast for 15 minutes until tender.
3
Season the flank steak with sea salt and cracked black pepper, then grill for 4-5 minutes per side until it reaches your desired level of doneness.
4
Let the steak rest for 5 minutes before slicing thinly against the grain to ensure maximum tenderness.
5
In a large bowl, fluff the cooked quinoa and fold in the roasted vegetables and any remaining juices from the pan.
6
Top the quinoa mixture with the sliced beef and drizzle with the remaining balsamic vinegar and a squeeze of fresh lemon if desired.